Surf and Turf Kabobs Chimichurri-Flavorful Grill Recipe

Surf and Turf Kabobs with Chimichurri Sauce are a showstopper, and for good reason! This dish elegantly marries the best of land and sea, delivering an explosion of flavor and texture that’s simply irresistible. Imagin extracte succulent chunks of tender steak and plump shrimp, marinated to perfection and threaded onto skewers with vibrant vegetables. What truly elevates these kabobs from delicious to divine is the zesty, herb-infused chimichurri sauce. It’s the perfect bright counterpoint to the rich, grilled proteins, cutting through the savory notes with its herbaceous punch. This is the kind of meal that makes you feel like you’re dining at a high-end restaurant, right in your own backyard. The combination of smoky grilled goodness and the fresh, vibrant chimichurri makes these Surf and Turf Kabobs with Chimichurri Sauce an absolute favorite for special occasions or when you just want to treat yourself to something extraordinary.

Surf and Turf Kabobs with Chimichurri Sauce

There’s something incredibly celebratory about surf and turf. The rich, savory steak paired with sweet, succulent shrimp is a classic for a reason. Elevating this beloved combination into vibrant, colorful kabobs makes it not only a feast for the eyes but also an incredibly fun and interactive meal. And to tie it all together? A zesty, herbaceous chimichurri sauce that sings with fresh flavors. This recipe is perfect for a backyard barbecue, a special occasion, or even just a weeknight when you want to feel a little fancy. The beauty of kabobs is their versatility; you can easily add your favorite vegetables to the skewers, but today, we’re focusing on the star players: sirloin steak and jumbo shrimp.

The chimichurri sauce is the secret weapon here. It’s incredibly simple to whip up, requiring no cooking, just a bit of chopping and whisking. Its bright, tangy profile cuts through the richness of the steak and shrimp beautifully, adding a fresh counterpoint that makes each bite exciting. Let’s get started!

Ingredients:

Instructions:

Prepare the Chimichurri Sauce: In a medium bowl, whisk together 1 cup of olive oil and ½ cup of red grape juice vinegar. Add the minced garlic, minced shallot, minced fresh parsley, chopped fresh basil, chopped fresh thyme, chopped fresh oregano, chopped cilantro, and the finely chopped jalapeno. Season with 1 teaspoon of sea salt and ⅛ teaspoon of cayenne pepper. Stir everything together until well combined. Taste and adjust seasoning as needed – you might want a little more cayenne for an extra kick! Cover the bowl and let the chimichurri sit at room temperature for at least 30 minutes (or up to 2 hours) to allow the flavors to meld beautifully. This resting time is crucial for developing that signature vibrant taste. If you’re making this ahead of time, you can refrigerate it, but be sure to bring it back to room temperature before serving.

Marinate the Steak: Place the 3 pounds of sirloin steak, cut into 1-inch cubes, into a large bowl or a resealable plastic bag. Drizzle with 1 tablespoon of olive oil. Add about half of your prepared chimichurri sauce to the steak. Gently toss to ensure each cube of steak is coated in the flavorful marinade. Reserve the remaining chimichurri for serving. Cover the bowl or seal the bag and refrigerate for at least 30 minutes, or up to 4 hours. The longer the steak marinates, the more flavor it will absorb. Be mindful not to marinate for too long, as the acidity in the vinegar can start to break down the steak’s texture if left for excessive periods.

Assemble the Kabobs: If you are using wooden skewers, make sure to soak them in water for at least 30 minutes prior to assembling your kabobs. This prevents them from burning on the grill. Thread the marinated sirloin steak cubes onto the skewers, alternating pieces of steak. Try to leave a little bit of space between the pieces to ensure even cooking. Once the steak is on the skewers, you can also add your favorite vegetables here if you desire. Some great options include bell peppers (cut into 1-inch chunks), red onion wedges, cherry tomatoes, or zucchini slices. Next, thread the peeled and deveined jumbo shrimp onto separate skewers, or intersperse them with the steak on the same skewers. Ensure the shrimp are not overcrowding the skewers, allowing heat to circulate around them for perfect cooking.

Preheat and Grill the Kabobs: Preheat your grill to medium-high heat. You want a nice, hot grill surface to get a good sear on the steak and shrimp. Clean your grill grates thoroughly and lightly oil them to prevent sticking. Carefully place the assembled kabobs onto the preheated grill. For the steak, you’ll want to grill them for about 3-4 minutes per side for medium-rare, turning them with tongs until they are nicely seared and cooked to your desired doneness. Remember, the steak is cut into 1-inch cubes, so it will cook relatively quickly.

Cook the Shrimp and Finish: Once the steak has started to cook, add the shrimp kabobs to the grill. Shrimp cook much faster than steak, so keep a close eye on them. Grill the shrimp for about 2-3 minutes per side, or until they turn pink and opaque. Be careful not to overcook the shrimp, as they can become rubbery. Once both the steak and shrimp are cooked to perfection, carefully remove the kabobs from the grill. Let them rest for a minute or two on a platter.

Serve and Enjoy: Arrange the beautiful surf and turf kabobs on a serving platter. Drizzle the remaining reserved chimichurri sauce generously over the kabobs. You can also serve extra chimichurri on the side for dipping. These kabobs are fantastic served with grilled corn on the cob, a fresh salad, or some fluffy rice. The combination of the savory steak, sweet shrimp, and the bright, herbaceous chimichurri is simply irresistible. Enjoy every delicious bite!

Conclusion:

There you have it – a recipe for Surf and Turf Kabobs with Chimichurri Sauce that’s sure to impress! These vibrant kabobs are a fantastic way to elevate your grilling game, offering a perfect balance of succulent steak and tender seafood, all brought together by the zesty, herbaceous punch of homemade chimichurri. The beauty of this dish lies in its simplicity and its ability to deliver restaurant-quality flavor with minimal fuss. They’re incredibly versatile, making them ideal for a romantic dinner for two or a lively backyard barbecue with friends. Don’t be afraid to experiment with your favorite cuts of steak and types of seafood – the possibilities are endless!

I truly encourage you to give these Surf and Turf Kabobs a try. You’ll be amazed at how easily you can create such a sophisticated and delicious meal. They pair wonderfully with grilled corn on the cob, a fresh green salad, or even some fluffy rice pilaf. So, fire up the grill and get ready to enjoy a truly spectacular culinary experience!

Frequently Asked Questions:

What is the best way to cut the steak for the kabobs?

For optimal tenderness and even cooking, I recommend using a tender cut of steak like sirloin, filet mignon, or ribeye. Cut the steak into uniform 1-inch cubes, ensuring they are similar in size to your seafood pieces. This allows everything to cook at roughly the same rate.

Can I prepare the chimichurri sauce ahead of time?

Absolutely! The chimichurri sauce is even better when made a few hours in advance, or even the day before. This allows the flavors to meld and deepen. Simply store it in an airtight container in the refrigerator. You may need to give it a good stir before serving.

What other types of seafood work well in these kabobs?

While shrimp is a classic choice, you can absolutely substitute or add other seafood. Large scallops, firm white fish like cod or halibut cut into chunks, or even calamari rings would be delicious additions. Just be mindful of their cooking times, as some seafood cooks faster than others.

Surf and Turf Kabobs with Chimichurri Sauce

Tender sirloin steak and succulent jumbo shrimp grilled to perfection and served with a vibrant, herbaceous chimichurri sauce. A perfect combination of land and sea.

Prep Time
20 Minutes

Cook Time
12 Minutes

Total Time
32 Minutes

Servings
6-8 servings

Ingredients

• 1 cup olive oil
• ½ cup red grape juice vinegar
• 2 cloves garlic minced
• ⅔ cup minced shallot
• ⅔ cup minced fresh parsley
• 2 teaspoons chopped fresh basil
• 2 teaspoons chopped fresh thyme
• 2 teaspoons chopped fresh oregano
• 2 teaspoons chopped cilantro
• 1 medium jalapeno, finely chopped
• 1 teaspoon sea salt
• ⅛ teaspoon cayenne pepper
• 3 pounds sirloin steak, cut into 1-inch cubes
• 1 package (16 ounces) jumbo shrimp, peeled and deveined, tail-on
• 1 tablespoon olive oil

Instructions

1. Step 1
   To make the chimichurri sauce: In a medium bowl, whisk together 1 cup olive oil, ½ cup red grape juice vinegar, 2 cloves minced garlic, ⅔ cup minced shallot, ⅔ cup minced fresh parsley, 2 teaspoons chopped fresh basil, 2 teaspoons chopped fresh thyme, 2 teaspoons chopped fresh oregano, 2 teaspoons chopped cilantro, 1 finely chopped jalapeno, 1 teaspoon sea salt, and ⅛ teaspoon cayenne pepper. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
2. Step 2
   Thread the sirloin steak cubes onto skewers, alternating with shrimp. Be careful not to overcrowd the skewers.
3. Step 3
   Brush the kabobs lightly with 1 tablespoon olive oil.
4. Step 4
   Preheat your grill to medium-high heat.
5. Step 5
   Grill the kabobs for 4-6 minutes per side, or until the steak is cooked to your desired doneness and the shrimp are pink and opaque.
6. Step 6
   Remove kabobs from the grill and let rest for a few minutes.
7. Step 7
   Serve the surf and turf kabobs immediately with the prepared chimichurri sauce for dipping.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.